I think it would be nice to see more cooking videos on how you utilize the things you grow on your farm. The more you do it the more confident you'll feel with it. Gotta also say that that meal looked amazing and I'm now super ready for Thanksgiving.
❤ Morgan, first a farmer and now a chef cooking a goose dinner with side dishes. Please do more farm to table videos and share your recipes. It's great seeing Lil Barn Cat. The expression on her face when the pumpkin rolled onto the floor is both precious and hilarious. Great cooking tips! Thanx! ❤
Love to see you showing the cooking side of your farm products! I think this is great because it shows the final result that a lot of farms don’t show. Truly from Farm to Table.
Double wrapping the feet with aluminum foil will protect it visually from the burning a bit. I do this for rack of lamb and other exposed pieces. Great job and out of your normal and it was amazing! Random idea.... Partner with another food youtuber and have them make your goose! Great job as always :)
That's a good tip for some folks @caseyhartnett4894 For some of us, using aluminum foil to cook with is a not so good, because it leeches aluminum into the food. Shame to take organically raised food and infuse it with really bad stuff. As Morgan points out, it can simply be added to make super healthy bone broth. Well being ~
As a former professional chef, everything you did was on point. And to quote one my culinary school instructors, it doesn't matter how you chop your ingredients as long as it's fork friendly.
@@alpoyao9758 You are thinking in terms of chicken. As someone who is professionally trained and has worked with goose and duck, I can assure you it was. Goose and Duck meat when fully cooked can resemble a steak more than it can resemble a chicken breast. Not to mention the carry over heat from when he took it out to turn up the oven, plus the time in the oven at a higher temp would have gotten the meat to 160. And the resting time before he carved it would have got it to 165. Just because you take something out of the oven doesn't mean that it immediately stops cooking, it just cooks a slower rate.
ruvy91, I remember my first roast beef, I was so nervous that I asked a friend exactly how to cook it and what temp, when I went to check it I panicked because just under the surface it appeared too red, I wanted it medium rare so I put it back in for a little longer which ruined it, this is when I learned (the hard way) that meat continues to cook out of the oven,lol.
Morgan you have become a great cook, even if you don’t think so. Alison is so luck to come home to this scrumptious dinner. And the envious side of me says: This video is so unfair to those of us who were not invited to The Gold Farm for Thanksgiving. I am drooling 🤤 You are the ant that worked hard all summer and in the cold days have your labor pay of.
You are a self taught competent cook. Knife techniques etc aren't as important as a good feel for blending flavours. The more you cook the better you become. Cooking from scratch cuts out additives, and it tastes better than "ping" food.
As an amateur hunter, I’m impressed by farmers strong minds and compartmentalizations skills for being able to follow through the end of animal farming. But that’s just the cycle of life. Animals lived their best life at your farm and died peacefully. ❤
Morgan, that entire meal looks absolutely delicious. Thanks for sharing this with us. You make cooking goose approachable for people like me who have never had to cook goose.
I really enjoyed your cooking content. It's nice to see you throwing ingredients from the farm and turn it into an awesome meal. What I also enjoyed was seeing how all the scraps go back to feed your animals. So wholesome.
Food safety tip: If you can hold the temperature of the poultry at 145F for about 9 minutes, it will be safe. The 165F recommendation is because people often won't keep it at that temperature long enough.
Yea, I actually leaned about this just a month or two back The same guidelines that highlight 165 as a safe temp has a lot more to it The moment poultry reaches 165 its safe. However if you hold its internal temp at slightly lower Temps like 140, 150 for a while (look up the data don't just guess) its equally safe. 165 is just thrown around as the standard such that bad cooks don't poison themselves
If I thought I couldn’t love your channel more, well, my heart is so full with ❤❤❤❤❤for all you do. Thank you for being the best channel on RUclips. I adore this new cooking vibe I had to rewatch it. Just try not to lose any digits 😂
Morgan I’m looking at this video right now and it’s a stroke of genius. I always wanted to cook a goose. Not only should you show how to cook a goose, you should share your recipes for everything you sell! Morgan you are the man!!! Allison is a lucky, fortunate woman who had the wisdom to marry you.
Hahah Morgan I swear this is one of the things I love most about you- Ghostface got his name from an old kung fu movie. & I think you did a great job! I hate to disagree with Allison, but there is really no such thing as too much garlic lol Have you tried throwing some whole cloves in the bottom of the roaster (or just making straight up confit) with the goose fat? I bet it would be out of this world spread on some good crusty bread..
That looks really delicious, Morgan! The whole meal, but especially the goose. I’ve never eaten goose before. I wonder why you rarely see that in restaurants? Maybe it’s the restaurants I go to… I will definitely take the opportunity to try it if I get the chance though! Anyway, as a self-taught cook and baker, I appreciate your home-taught skills, complete with bloopers. And for the record, I don’t weigh /measure my spices and seasonings either, except for when I’m making my own seasoning blends (seasoned salt, taco seasoning mix, and my husband’s bbq spice blend). Loved this video! Would love to know how you make your apple cider vinegar too!
I've always wondered how it feels to get attached to a particular bird/animal and the process of harvesting (wrong word but you know what I mean) it for food, how do you go about dealing with that? Will you eat it ...or just sell it to someone.... for the record I see the benefit of eating something that you've grown from an egg or calf etc and don't necessarily think it's weird or wrong....I just know myself and don't think I personally, could do it ... hence why I'm not a farmer. Just one of those questions I've wondered about.
That looks so good I want some... I discovered a few years ago that duck actually tastes quite nice... sadly I have yet to find anywhere that sells duck since :/ Seems no one raises them in my area... I only see chicken for sale, sometimes turkeys during Christmas season... Very little duck or goose...
That looks awesome, I want to try the apple dressing/sauce. I just read Toby Dog of Gold Shaw Farm, and loved it. I think I want to donate it to Kellogg-Hubbard Children's Library. Keep writing, Morgan!
Love this episode. I'm from Oklahoma, but I've lived in Taiwan for years. I'd never tasted either duck or goose before coming here, but holy crap--them birds is delicious. Weirdly, here they tend not to roast geese--they're cooked some other way, and I've never actually seen how it's done. Ducks and chickens, though, they roast the crap out of. And Peking duck is the stuff dreams are made of. But my VERY FUCKING FAVORITE FOWL here is chicken roasted whole with lychee or longan wood in like this barrel sort of thing. Google this if you're bored: "1250 roast chickens sold today│street food taiwan" That stuff is SO good. I've never tasted better chicken anywhere. Edit: If you do watch the video that text'll bring up, turn on the CC. The closed captions are typically and hilariously bad, and that shit is delightful for an English teacher.
Just saying, I would love to see future episodes of the Gold Shaw Farm cooking channel. Very chill, very delicious, really sold me on why I need goose on my dinner table. Also could you make your captions last just a second longer? Pausing in time to read them is a bit of a crap shoot when they're only on screen for what feels like half a second.
I always roast a goose for Christmas dinner. I usually make a stuffing with apples, cinnamon, and raisins that have been soaked in brandy. The sweetness of the stuffing compliments the goose nicely. Thanks for the tips!!!
I love onion and fruit together. Sorta like a chutney. you cut it cos Aleza didn't set the time you asked for. She decided to rick roll you. Or tell you the definition of what time is.
Loved watching your tutorial on how to cook a goose as well as the side dishes from your farm! And did anyone else think of Farmer Boy (Almanzo Wilder) when Morgan was fixing the apples and onions?
Been way too long since I read the Little House on the Prairie books so your comment makes me want to pick up a copy to see the part of the story you are referencing.
oooh, you use Adobo too. I keep that in my pantry! Loved this video ... I never cooked a goose before so I am so fascinated with the process. And I love your whole 'one bad day' philosophy, And I am over here CRACKING up at your Wu-Tang reference with Ghost Face Killa ... lol. Of all the things I didn't expect to see on your video.. this was the least expected LMAO
My aunt has a pair of medical shears for cutting casts, and those snip through bones like cutting paper. I love how the skin gets perfect across the whole bird.
Morgan, you have the talent to compete with Bobby and Giada on a regular cooking show, but with a unique backwoods Vermont flavor and a hint of NYC spice! Ive followed you a long time, and I would personally consider this one to be the BEST of your catalog to date. Thank you!
Eating close to the source makes for much healthier and tastier food. Simple food can be just as delicious as a 5 star restaurant, especially since you grew it yourself. Definitely would be on board for more cooking videos.
Love this farm-to-table episode, and would enjoy more of them. That meal looks absolutely delicious! I've never had goose. Many years ago, the fella I lived with tried cooking one for a Traditional Christmas Dinner. But though he was an excellent cook, he had not done goose before - and this was a time before Internet and RUclips tutorials. Intent on not drying the bird out, he kept the heat low - and had to irrigate goosefat out of the pan continuously, without ever making a dent in the quantity. He finally gave up.
We generally don't do turkey here for Christmas. It's duck and a pork roast. If you have even more people you would substitute the duck for a goose, I believe. Mixing all that fat from the meats cooking together, that is some dense bloody gravy that you can probably only handle once a year. lol You save it. I may do too if it wasn't christmas. I very much like your idea of cloves. I LOVE Indian food and all the spices. It might be why I prefer Greek over Italian. I will say I would prefer fresh garlic rather than powdered. Especially when it's a piece of meat that you would by no means call cheap. It deserves better garlic, you know? :) Edit: I am Scandinavian. Scandinavian and British Isles genetically.. and I LOVE garlic. It even seems that we tend to like raw garlic more than say people from Spain. But I am not a fan of the powdered garlic flavour. It doesn't have the flavour of garlic that I love, aka "raw". And besides that it still feels one-dimensional. I do remember having to use tweezers on some of our Christmas ducks cos there were some of those BIG feather things left, like so big they wouldn't just get burnt off. And it was down to the vegetarian to have her nose in the raw bird cos I was the only one young enough to have the eyesight to do the job. lol
Interesting, that chickens can't have allium. I did not know that! I am a pet snail owner (don't worry not asperum or Giant African Land snails). Mine are native and not pests. I decided to make a terrarium in my home for snails cos i could feel my hatred building towards asperum. They eat my potato tops my pepper plants. But they don't eat allium. Snails can't have citrus nor allium. You hear people say "just plant marigold!!" Nope, they eat that too. All the leaves and leave the flowers. It was actually a great way for me to be able to grow some nice ferns. I love those prehistoric plants. They are hard to keep alive if not in a moist environment. And now I have springtails, Arianta arbustorum, C. hortensis and C. nemoralis. It's a good little climate in there and I get to enjoy my ferns. And the snails, derpy little things.
So... I was listening to this video while driving... I happened to be at a stop sign when you cut that pumpkin in dramatic fashion... needless to say, I spit out my coffee all over my dash and windshield... 🤣🤣🤣 I don't care for the taste of duck, too greasy, IMO... Is goose the same? Is it "gamey"??? You should do more videos like this though... nice to see how many ingredients you used from the farm...
- You should put a towel under your cutting board in the first scene, to clean up the mess and keep the board from sliding. - You have such amazing geese, why crush them with massive over-seasoning? Just salt and pepper is all you need. Let them taste like their own fantastic terroir. - Uh, a spatchcock goes on a flat pan, not on a rack, ever, are you mad? - Nice move with the fat on the goose, but it goes under the skin. Even better, chopped fine. - Yer bird will go from 155 to ~165 after you pull it from the oven. - No more pumpkin splitting for you, sorry. Also, you are not a great YTube cook, sorry to say, and are confused about sweet vs savory, etc. Maybe you stay away from the cooking stuff? - Goose is easily dry, use the fond to make gravy, not too thick. Just one person's honest opinion.
Alison is a very lucky lady finding a gentleman as adept as you round the house and farm! I am salivating just watching this video and yet I am not fond of waterfowl. Maybe because, as you said, allow the bird/duck to rest to soak back up the pan juices thereby making it very moist! Well done, Morgan. Bon Appetit!
@ 12:32 and upto 10 digits after ( please bear w/ me, for the for*ign languag speeking students learning English, Digits = 00:00 ), Garlic Effects the smell of one’s Breath. Onions comes out of the pours. “ Finely Minced “ Parsoly is a naturel deotorizer when taken w/ Water .
Hey there Morgan, not sure if you'll see this, but I got a joke I thought you might like. So a farmer and his wife both work jobs. The Farmer spends his days out at the barn. Sometimes he has particularly bad days, where by the end of it he comes back home dirty and dishelved. Then by the nightime, his wife gets home- also dishelved, nursing scrubs still on. "Guess we both worked in a barn tonight, huh?"
YUM! Looking Awesome! Just a side note, the skins (clean) of the garlic & onions should be put in a airtight jar in the fridge & added to your Broth in the last 1/2 hour of cooking - tons of added flavor, color, & nutrients:) ❤❤
Wish I had a kitchen knife that huge. Closest I've had to goose was duck. One thing I tell people is that duck is VERY fatty, rich dark meat. So much so that you have to limit your consumption of it. (or probably cook it better then me in a way that trims/drains off a lot of it) I would certainly like a video on a more proper way to cook it then my ooga booga method of 'put meat on heat until it changes color'.
I wish I had your kitchen! Nice cookware, too! What are you planning to do with the spaghetti squash on the counter? I had an uncle who cooked wonderfully. I miss him (stupid VA doctor thought he had a mild case of leukemia when he actually had stage 4 colon cancer) a lot. Why not wrap your goose legs in foil to keep them from burning?
Hey Morgan just an fyi- I noticed you swept your hand under your blade at around 12:40. Since you yourself stated that you can be clumsy and you live in a house where a cat can spontaneously jump on your back, I would highly recommend moving your blade before sweeping with your hand like this in the future. Love your videos.
Looks great. I’m not too familiar with cooking goose. I think I made it twice for my little kids they are all 30 something now . Out here a goose, frozen since the ice ages will run about $80 and up in a regular supermarket, that’s if you can find them at all.❤
I absolutely use my kitchen scale for everything cooking, baking and ever feeding my dogs, lol. I use Gram measurement as well because it is much more accurate that ounces
Yummmmm I'll be there for dinner lol. By the way, there's no such thing as too much garlic. Roast an entire head and each little piece can be squeezed out of the wrapper onto bread. I'm a garlic fanatic like you lol
Great video. Love how farm scenes are inserted within. Noticed you looking at the monitor a couple times tho. Would watch more cooking videos. Maybe a sides series. Favorite lunches etc.
How about making goose leg confit? You've got plenty of good quality goose fat for the preparation. I've read that goose breast can be roasted until medium rare, but the legs must be cooked until well done. So, it's best to section the goose first and cook the parts separately.
Morgan, ive been thinking about these hound hunters and i just have that sneaking suspicion that they had something to do with the missing barn cat. Everything was fine and suddenly she dissapears and not a single trace. Anyway be careful as they seem like very very bad and aggresive people, seems like they would do harm if needed, not very sane people. Stay safe Morgan.
Especially when it comes to the meat you yourself butchered and you are cooking. food regulations for commercial kitchens are not necessary. Even for the home cook if you ground your own beef out of steaks or whatever cuts of meat you choose, as long as you immediately cook it, a medium rare burger is totally safe to eat. Where as a medium rare burger out of pre packaged beef is not safe because all the inside meat has had a chance to be contaminated through the process. So don’t think you need to hide these facts as people cook at there own risk anyway.
Great video! I’ve been wanting to cook goose for thanksgiving, so this is perfect timing! Also, can we see more Ralph and Ralph snugglies? He’s so cute!
I think it would be nice to see more cooking videos on how you utilize the things you grow on your farm. The more you do it the more confident you'll feel with it. Gotta also say that that meal looked amazing and I'm now super ready for Thanksgiving.
❤ Morgan, first a farmer and now a chef cooking a goose dinner with side dishes. Please do more farm to table videos and share your recipes. It's great seeing Lil Barn Cat. The expression on her face when the pumpkin rolled onto the floor is both precious and hilarious. Great cooking tips! Thanx! ❤
She knows to stand back. She’s seen this show before.
I agree.. definitely more farm to table !
Agreed 💯
100%
Yeah! The pumpkin chop was epic!!
I bought one of your geese and made it Peking style, was blown away by the quality of the meat, good price too! We are excited to buy more!
That's awesome!
Love to see you showing the cooking side of your farm products! I think this is great because it shows the final result that a lot of farms don’t show. Truly from Farm to Table.
Double wrapping the feet with aluminum foil will protect it visually from the burning a bit. I do this for rack of lamb and other exposed pieces. Great job and out of your normal and it was amazing! Random idea.... Partner with another food youtuber and have them make your goose! Great job as always :)
😀
That's a good tip for some folks @caseyhartnett4894 For some of us, using aluminum foil to cook with is a not so good, because it leeches aluminum into the food. Shame to take organically raised food and infuse it with really bad stuff. As Morgan points out, it can simply be added to make super healthy bone broth. Well being ~
Thats a top tip!
As a former professional chef, everything you did was on point.
And to quote one my culinary school instructors, it doesn't matter how you chop your ingredients as long as it's fork friendly.
That Goose 🪿 was not fully cooked
@@alpoyao9758 You are thinking in terms of chicken.
As someone who is professionally trained and has worked with goose and duck, I can assure you it was.
Goose and Duck meat when fully cooked can resemble a steak more than it can resemble a chicken breast.
Not to mention the carry over heat from when he took it out to turn up the oven, plus the time in the oven at a higher temp would have gotten the meat to 160. And the resting time before he carved it would have got it to 165.
Just because you take something out of the oven doesn't mean that it immediately stops cooking, it just cooks a slower rate.
alpoyao9758,
Actually it was imho, I do the same with duck, if you don't you end up with a tough textured meat and that's the last thing you want.
ruvy91,
I remember my first roast beef, I was so nervous that I asked a friend exactly how to cook it and what temp, when I went to check it I panicked because just under the surface it appeared too red, I wanted it medium rare so I put it back in for a little longer which ruined it, this is when I learned (the hard way) that meat continues to cook out of the oven,lol.
You're not supposed to eat duck, or goose completely well done!@@alpoyao9758
Morgan you have become a great cook, even if you don’t think so. Alison is so luck to come home to this scrumptious dinner. And the envious side of me says: This video is so unfair to those of us who were not invited to The Gold Farm for Thanksgiving. I am drooling 🤤
You are the ant that worked hard all summer and in the cold days have your labor pay of.
You are a self taught competent cook. Knife techniques etc aren't as important as a good feel for blending flavours. The more you cook the better you become. Cooking from scratch cuts out additives, and it tastes better than "ping" food.
As an amateur hunter, I’m impressed by farmers strong minds and compartmentalizations skills for being able to follow through the end of animal farming. But that’s just the cycle of life. Animals lived their best life at your farm and died peacefully. ❤
I feel the same way about hunters, after becoming an adult!
Morgan, that entire meal looks absolutely delicious. Thanks for sharing this with us. You make cooking goose approachable for people like me who have never had to cook goose.
I really enjoyed your cooking content. It's nice to see you throwing ingredients from the farm and turn it into an awesome meal. What I also enjoyed was seeing how all the scraps go back to feed your animals. So wholesome.
More cooking videos please! I immensely enjoyed your cooking lessons and plan on using some of your methods, Thank you for another fantastic video.
Mr Goldshaw Jackson. The one gloved farmer. Thank you for sharing I always enjoy all the farm life stories please give the dogs a pat have a great day
Food safety tip: If you can hold the temperature of the poultry at 145F for about 9 minutes, it will be safe. The 165F recommendation is because people often won't keep it at that temperature long enough.
Yea, I actually leaned about this just a month or two back
The same guidelines that highlight 165 as a safe temp has a lot more to it
The moment poultry reaches 165 its safe.
However if you hold its internal temp at slightly lower Temps like 140, 150 for a while (look up the data don't just guess) its equally safe.
165 is just thrown around as the standard such that bad cooks don't poison themselves
I prefer them medium rare
If I thought I couldn’t love your channel more, well, my heart is so full with ❤❤❤❤❤for all you do. Thank you for being the best channel on RUclips. I adore this new cooking vibe I had to rewatch it. Just try not to lose any digits 😂
Right?!!
Your goose is cooked, Morgan! And it looks good.
❤
Morgan I’m looking at this video right now and it’s a stroke of genius. I always wanted to cook a goose. Not only should you show how to cook a goose, you should share your recipes for everything you sell!
Morgan you are the man!!! Allison is a lucky, fortunate woman who had the wisdom to marry you.
Hahah Morgan I swear this is one of the things I love most about you- Ghostface got his name from an old kung fu movie. & I think you did a great job! I hate to disagree with Allison, but there is really no such thing as too much garlic lol Have you tried throwing some whole cloves in the bottom of the roaster (or just making straight up confit) with the goose fat? I bet it would be out of this world spread on some good crusty bread..
That looks really delicious, Morgan! The whole meal, but especially the goose. I’ve never eaten goose before. I wonder why you rarely see that in restaurants? Maybe it’s the restaurants I go to… I will definitely take the opportunity to try it if I get the chance though! Anyway, as a self-taught cook and baker, I appreciate your home-taught skills, complete with bloopers. And for the record, I don’t weigh /measure my spices and seasonings either, except for when I’m making my own seasoning blends (seasoned salt, taco seasoning mix, and my husband’s bbq spice blend). Loved this video! Would love to know how you make your apple cider vinegar too!
all easy
Awesome! Geese are a tougher roast but totally worth it. Yum! MORE cooking vids, please!
Abby is still quite confused about the mating rituals of geese.😂
Morgan! You set my Alexa!! Why do you set an alarm instead of a timer??? 😂😂😂
Save those pumpkin 🎃 seeds for next year’s growing season! Great vid Morgan.
Wow! Great video! I’ve always wondered this!! Thank you!
Morgan please try out quails!!! Quail eggs are so expensive here because they taste so good - also they are EXTREMELY cute 🥰
The only downside is they’re incredibly skittish and noisy!
I love quail eggs!
That my house we have them all lol 😜
Never had duck or goose, looks good Morgan. You did a fantastic job on your first cooking show, you're a natural.🎉😊🎉
Duck and goose is so good. I have no idea how turkey became the bird of choice for holidays, because it is not as tasty as the other two.
I never had goose but duck is amazing if cooked correctly with a crispy skin, I highly suggest you try it.
I've always wondered how it feels to get attached to a particular bird/animal and the process of harvesting (wrong word but you know what I mean) it for food, how do you go about dealing with that? Will you eat it ...or just sell it to someone.... for the record I see the benefit of eating something that you've grown from an egg or calf etc and don't necessarily think it's weird or wrong....I just know myself and don't think I personally, could do it ... hence why I'm not a farmer. Just one of those questions I've wondered about.
I absolutely loved this video. Hope you make more! I agree, sugar pumpkins are delicious!!
Looks yummy! Love your cooking videos, and hope you guys have a great thanksgiving! ❤
I thoroughly enjoyed this different video till the end. Thanks for keeping 835 000 people in the world very entertained.
Its 3.40am and now Im hungry, thanks Morgan....
But seriously, nice work.
Im gonna need more gold shaw farm cooking videos!
Your goose is great! Thanks for the recipe! I'll try to cook my goose in a wood stove) Greetings from Belarus!
That looks so good I want some...
I discovered a few years ago that duck actually tastes quite nice... sadly I have yet to find anywhere that sells duck since :/ Seems no one raises them in my area... I only see chicken for sale, sometimes turkeys during Christmas season... Very little duck or goose...
The cut to the coffee incident has me dead.😂😂😂
"it's not too spicy" says the man who once stuffed his entire stomach full of HOT peppers 🌶️ 🤣🤣😉💖
😂
That looks awesome, I want to try the apple dressing/sauce. I just read Toby Dog of Gold Shaw Farm, and loved it. I think I want to donate it to Kellogg-Hubbard Children's Library. Keep writing, Morgan!
Well done! I need to try that someday. Never ate goose before.
If you ever have a cooking show you could call it
Farmer's kitchen
So I said to myself...nah I don't want to watch that process..But no, once again I was glued to watching like Mr. Rogers on a Saturday.😅
Love this episode. I'm from Oklahoma, but I've lived in Taiwan for years. I'd never tasted either duck or goose before coming here, but holy crap--them birds is delicious. Weirdly, here they tend not to roast geese--they're cooked some other way, and I've never actually seen how it's done. Ducks and chickens, though, they roast the crap out of. And Peking duck is the stuff dreams are made of. But my VERY FUCKING FAVORITE FOWL here is chicken roasted whole with lychee or longan wood in like this barrel sort of thing. Google this if you're bored: "1250 roast chickens sold today│street food taiwan" That stuff is SO good. I've never tasted better chicken anywhere. Edit: If you do watch the video that text'll bring up, turn on the CC. The closed captions are typically and hilariously bad, and that shit is delightful for an English teacher.
Just saying, I would love to see future episodes of the Gold Shaw Farm cooking channel. Very chill, very delicious, really sold me on why I need goose on my dinner table.
Also could you make your captions last just a second longer? Pausing in time to read them is a bit of a crap shoot when they're only on screen for what feels like half a second.
The exploding pumpkin won me over. That's exactly the sort of chaos that happens in my kitchen all too often.
Kind of like Dan Akeroyd impersonating Julia Childs on Saturday Night Live.😅
@@Jennifer62389 Sorry, can't relate to that, don't have that show where I live, and even if it did screen here, I probably wouldn't watch it.
I always roast a goose for Christmas dinner. I usually make a stuffing with apples, cinnamon, and raisins that have been soaked in brandy. The sweetness of the stuffing compliments the goose nicely. Thanks for the tips!!!
That sounds yummy!
I love onion and fruit together. Sorta like a chutney. you cut it cos Aleza didn't set the time you asked for. She decided to rick roll you. Or tell you the definition of what time is.
This week a goose at my local grocery store was $96.25. That is why I will not be eating goose this thanksgiving.
Loved watching your tutorial on how to cook a goose as well as the side dishes from your farm!
And did anyone else think of Farmer Boy (Almanzo Wilder) when Morgan was fixing the apples and onions?
Been way too long since I read the Little House on the Prairie books so your comment makes me want to pick up a copy to see the part of the story you are referencing.
I have an Italian Mom and Jewish Dad too! Not many of us around that can whip up a pot of sauce and homemade knish in the same afternoon 😂
oooh, you use Adobo too. I keep that in my pantry! Loved this video ... I never cooked a goose before so I am so fascinated with the process. And I love your whole 'one bad day' philosophy, And I am over here CRACKING up at your Wu-Tang reference with Ghost Face Killa ... lol. Of all the things I didn't expect to see on your video.. this was the least expected LMAO
You are definitely an entertainer. The goose looks great. I grew up eating duck and goose with my Latvian parents. Delish!
I’ve been spatchcocking thanksgiving turkeys for quite a while now. A true game changer. Every part comes out perfectly cooked and juicy.
Totally agree!
My aunt has a pair of medical shears for cutting casts, and those snip through bones like cutting paper. I love how the skin gets perfect across the whole bird.
Morgan, you have the talent to compete with Bobby and Giada on a regular cooking show, but with a unique backwoods Vermont flavor and a hint of NYC spice! Ive followed you a long time, and I would personally consider this one to be the BEST of your catalog to date. Thank you!
Like these kind of making/constructing/living on the farm videos - great cooking for 'not a cook'!
first comment....Yay me!....looks delicious btw
LOVED IT!! Great idea to do during the cold winter. Cooking demo vids 🥰
You're quite the chef! Love this content!
I've never been this early to a video! 🎉🎉
Eating close to the source makes for much healthier and tastier food. Simple food can be just as delicious as a 5 star restaurant, especially since you grew it yourself. Definitely would be on board for more cooking videos.
Love this farm-to-table episode, and would enjoy more of them. That meal looks absolutely delicious!
I've never had goose. Many years ago, the fella I lived with tried cooking one for a Traditional Christmas Dinner. But though he was an excellent cook, he had not done goose before - and this was a time before Internet and RUclips tutorials. Intent on not drying the bird out, he kept the heat low - and had to irrigate goosefat out of the pan continuously, without ever making a dent in the quantity. He finally gave up.
So, what time is supper? It looks delicious! ❤🤣
Excellent example of sustainable farming from the field to the table. Can see you're no stranger in the kitchen. Hope the hand heals thoroughly.
I hope so too!
Lil Barncat is the real star of this video.
We generally don't do turkey here for Christmas. It's duck and a pork roast. If you have even more people you would substitute the duck for a goose, I believe. Mixing all that fat from the meats cooking together, that is some dense bloody gravy that you can probably only handle once a year. lol You save it. I may do too if it wasn't christmas.
I very much like your idea of cloves. I LOVE Indian food and all the spices. It might be why I prefer Greek over Italian. I will say I would prefer fresh garlic rather than powdered. Especially when it's a piece of meat that you would by no means call cheap. It deserves better garlic, you know? :) Edit: I am Scandinavian. Scandinavian and British Isles genetically.. and I LOVE garlic. It even seems that we tend to like raw garlic more than say people from Spain. But I am not a fan of the powdered garlic flavour. It doesn't have the flavour of garlic that I love, aka "raw". And besides that it still feels one-dimensional.
I do remember having to use tweezers on some of our Christmas ducks cos there were some of those BIG feather things left, like so big they wouldn't just get burnt off. And it was down to the vegetarian to have her nose in the raw bird cos I was the only one young enough to have the eyesight to do the job. lol
Interesting, that chickens can't have allium. I did not know that! I am a pet snail owner (don't worry not asperum or Giant African Land snails). Mine are native and not pests. I decided to make a terrarium in my home for snails cos i could feel my hatred building towards asperum. They eat my potato tops my pepper plants. But they don't eat allium. Snails can't have citrus nor allium. You hear people say "just plant marigold!!" Nope, they eat that too. All the leaves and leave the flowers.
It was actually a great way for me to be able to grow some nice ferns. I love those prehistoric plants. They are hard to keep alive if not in a moist environment. And now I have springtails, Arianta arbustorum, C. hortensis and C. nemoralis. It's a good little climate in there and I get to enjoy my ferns. And the snails, derpy little things.
Oh My Stars!!! Thank You for a Wonderful Video!! Just what I needed to know....seriously!! Deeeeelicious right through the Screen!!!
Gold Shaw Kitchen channel spawn WHEN
So... I was listening to this video while driving... I happened to be at a stop sign when you cut that pumpkin in dramatic fashion... needless to say, I spit out my coffee all over my dash and windshield... 🤣🤣🤣
I don't care for the taste of duck, too greasy, IMO... Is goose the same? Is it "gamey"???
You should do more videos like this though... nice to see how many ingredients you used from the farm...
- You should put a towel under your cutting board in the first scene, to clean up the mess and keep the board from sliding.
- You have such amazing geese, why crush them with massive over-seasoning? Just salt and pepper is all you need. Let them taste like their own fantastic terroir.
- Uh, a spatchcock goes on a flat pan, not on a rack, ever, are you mad?
- Nice move with the fat on the goose, but it goes under the skin. Even better, chopped fine.
- Yer bird will go from 155 to ~165 after you pull it from the oven.
- No more pumpkin splitting for you, sorry. Also, you are not a great YTube cook, sorry to say, and are confused about sweet vs savory, etc. Maybe you stay away from the cooking stuff?
- Goose is easily dry, use the fond to make gravy, not too thick.
Just one person's honest opinion.
Alison is a very lucky lady finding a gentleman as adept as you round the house and farm! I am salivating just watching this video and yet I am not fond of waterfowl. Maybe because, as you said, allow the bird/duck to rest to soak back up the pan juices thereby making it very moist! Well done, Morgan. Bon Appetit!
@ 12:32 and upto 10 digits after ( please bear w/ me, for the for*ign
languag speeking students learning English, Digits = 00:00 ),
Garlic Effects the smell of one’s Breath.
Onions comes out of the pours.
“ Finely Minced “ Parsoly is a naturel deotorizer when taken w/ Water .
Hey there Morgan, not sure if you'll see this, but I got a joke I thought you might like.
So a farmer and his wife both work jobs. The Farmer spends his days out at the barn. Sometimes he has particularly bad days, where by the end of it he comes back home dirty and dishelved.
Then by the nightime, his wife gets home- also dishelved, nursing scrubs still on.
"Guess we both worked in a barn tonight, huh?"
YUM! Looking Awesome! Just a side note, the skins (clean) of the garlic & onions should be put in a airtight jar in the fridge & added to your Broth in the last 1/2 hour of cooking - tons of added flavor, color, & nutrients:) ❤❤
If you want to play make apple scrap jelly from apple cores and peelings. Tastes amazing on toast! But also as a cooking sauce on pork, and poultry.
Yum!!
great farmer, great chef, good man and now, we absolutely love you. 💙💙💙
Wish I had a kitchen knife that huge.
Closest I've had to goose was duck. One thing I tell people is that duck is VERY fatty, rich dark meat. So much so that you have to limit your consumption of it. (or probably cook it better then me in a way that trims/drains off a lot of it)
I would certainly like a video on a more proper way to cook it then my ooga booga method of 'put meat on heat until it changes color'.
I wish I had your kitchen! Nice cookware, too! What are you planning to do with the spaghetti squash on the counter? I had an uncle who cooked wonderfully. I miss him (stupid VA doctor thought he had a mild case of leukemia when he actually had stage 4 colon cancer) a lot. Why not wrap your goose legs in foil to keep them from burning?
Hey Morgan just an fyi- I noticed you swept your hand under your blade at around 12:40. Since you yourself stated that you can be clumsy and you live in a house where a cat can spontaneously jump on your back, I would highly recommend moving your blade before sweeping with your hand like this in the future. Love your videos.
Looks great. I’m not too familiar with cooking goose. I think I made it twice for my little kids they are all 30 something now . Out here a goose, frozen since the ice ages will run about $80 and up in a regular supermarket, that’s if you can find them at all.❤
Wonderful , really , thankyou .
Now I'll have to find goose where I live which is Utah .
Thankyou .
I absolutely use my kitchen scale for everything cooking, baking and ever feeding my dogs, lol. I use Gram measurement as well because it is much more accurate that ounces
Sounds great!
Yummmmm I'll be there for dinner lol. By the way, there's no such thing as too much garlic. Roast an entire head and each little piece can be squeezed out of the wrapper onto bread. I'm a garlic fanatic like you lol
Oh man. That was so appetizing.
Great video. Love how farm scenes are inserted within. Noticed you looking at the monitor a couple times tho.
Would watch more cooking videos. Maybe a sides series. Favorite lunches etc.
That pumpkin was the 'bomb' - literally! lol You are much too critical of your cooking efforts. It all looks delicious to me. Gourmet even!
How about making goose leg confit? You've got plenty of good quality goose fat for the preparation. I've read that goose breast can be roasted until medium rare, but the legs must be cooked until well done. So, it's best to section the goose first and cook the parts separately.
I've never had goose before, but I really want to try it. I've had duck before. Are they similar at all? Or does goose have a unique flavour?
Morgan, ive been thinking about these hound hunters and i just have that sneaking suspicion that they had something to do with the missing barn cat. Everything was fine and suddenly she dissapears and not a single trace. Anyway be careful as they seem like very very bad and aggresive people, seems like they would do harm if needed, not very sane people. Stay safe Morgan.
Yumm 😋 the best way to inspire me is with good food
Love the video. That looks delicious! Maybe I'll give a try this holiday. Got any good duck recipes?
One of your best and most useful videos to date.
Everyone the person commenting on your posts is a bot/spam account pretending to be Gold Shaw farm….please report them!
how long does a homemade broth in a correctly sealed mason jar lasts? and after opening the jar, how long before before does the broth go bad?
I freeze mine and it basically last indefinitely. ( using vacuum sealed bags )
Especially when it comes to the meat you yourself butchered and you are cooking. food regulations for commercial kitchens are not necessary. Even for the home cook if you ground your own beef out of steaks or whatever cuts of meat you choose, as long as you immediately cook it, a medium rare burger is totally safe to eat. Where as a medium rare burger out of pre packaged beef is not safe because all the inside meat has had a chance to be contaminated through the process. So don’t think you need to hide these facts as people cook at there own risk anyway.
More cooking videos! More cooking videos!
😁😆😅🤣 why such a big fat knife?! Of course you cut hey-ho 😂🙃😋 looks yummie😛
Alternative title: "Morgan Cooks His Goose." 😁 If you wanted to be silly.
Great video! I’ve been wanting to cook goose for thanksgiving, so this is perfect timing!
Also, can we see more Ralph and Ralph snugglies? He’s so cute!
That all looks so yummy!! I've never tried Goose so this would be a new experience! Bon Appetite!
That was awesome! Loved it, now I have to try my hand at a goose. Can you do a duck recipe that you love? Thanks again, Morgan.
This video was so well done, Morgan.